Wednesday, July 10, 2013

Quick pan-fried boneless pork chops

Thick chops are great because they take a bit of time to cook through, thus allowing you to get a great brown outside.  But it helps a lot if you boost the browning with something sweet!

Pan-Fried Boneless Pork Chops

1 1/2 T salt to 1 quart water for brining
Boneless pork chops, 1" thick

2 parts vegetable oil
2 parts honey
1 part anchovy paste
Black pepper

Brine the pork chops for 30 minutes at room temperature.  Slit the fat around the outside in several places to prevent the chops from curling.

Mix the oil through the black pepper together in a small bowl, enough for both sides of whatever number of chops you have.  Heat a skillet with a bit of oil over medium heat and add the chops.  Using a spoon, cover the exposed side of the chops with half of the honey mixture.  After a few minutes, flip the chops and cover the other side with the rest of the mixture.  Cook about 4 to 6 minutes and flip the chops again.  Cook on the other side until the chops reach about 140 degrees.  Remove from heat and allow to rest for about 5 minutes.

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